Journal of Food Hygiene and Safety (한국식품위생안전성학회지)

The Korean Society of Food Hygiene and Safety (한국식품위생안전성학회)
권호 표지
DOI QR코드

DOI QR Code

Monitoring of hazardous heavy metals in circulated collagen products in Korea

유통 콜라겐 제품 중 유해중금속 함량 모니터링

  • Ji-Eun, Kim (Gyeonggi Province Institute of Health and Environment Public Health Research Planning Team) ;
  • Beom-Ho, Kim (Gyeonggi Province Institute of Health and Environment Public Health Research Planning Team) ;
  • Kyung-A, Kim (Gyeonggi Province Institute of Health and Environment Public Health Research Planning Team) ;
  • Dae-Hwan, Kim (Gyeonggi Province Institute of Health and Environment Public Health Research Planning Team) ;
  • Young-Ju, Choi (Gyeonggi Province Institute of Health and Environment Public Health Research Planning Team) ;
  • Hyo-Jung, Kang (Gyeonggi Province Institute of Health and Environment Public Health Research Planning Team) ;
  • Ji-Hyeon, Min (Gyeonggi Province Institute of Health and Environment Public Health Research Planning Team) ;
  • Myung-Jin, Lee (Gyeonggi Province Institute of Health and Environment Public Health Research Planning Team)
  • 김지은 (경기도보건환경연구원 보건연구기획팀) ;
  • 김범호 (경기도보건환경연구원 보건연구기획팀) ;
  • 김경아 (경기도보건환경연구원 보건연구기획팀) ;
  • 김대환 (경기도보건환경연구원 보건연구기획팀) ;
  • 최영주 (경기도보건환경연구원 보건연구기획팀) ;
  • 강효정 (경기도보건환경연구원 보건연구기획팀) ;
  • 민지현 (경기도보건환경연구원 보건연구기획팀) ;
  • 이명진 (경기도보건환경연구원 보건연구기획팀)
  • Received : 2022.08.23
  • Accepted : 2022.12.09
  • Published : 2022.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to estimate hazardous heavy metal content, including lead (Pb), cadmium (Cd), arsenic (As) and mercury (Hg) in 120 collagen products currently marketed in Korea. Hg concentration was analyzed by a gold amalgamation method using a mercury analyzer, while concentrations of Pb, Cd, and As were analyzed by ICP-OES. The average Pb concentration was 0.097 mg/kg. For comparison, respective average concentrations were 0.108 mg/kg, 0.084 mg/kg, 0.131 mg/kg, and 0.149 mg/kg in functional health foods, other processed products, beverages, and fruit/vegetable processed products. The average concentration of Cd was 0.026 mg/kg. All products in which Cd was detected were functional health foods. The average concentration of As was 0.097 mg/kg, with respective average concentrations of 0.091 mg/kg, 0.133 mg/kg, and 0.086 mg/kg in functional health foods, other processed products, and fruit/vegetable processed products. The average Hg concentration was 0.0025 mg/kg, with respective average concentrations of 0.0012 mg/kg, 0.0028 mg/kg, 0.0013 mg/kg, and 0.0031 mg/kg in functional health foods, other processed products, fruit/vegetable processed products, and candies respectively. Heavy metal levels in beverages and candy products with set heavy metal standards were below the set standards. Even products without regulatory standards were found to be relatively safe compared with heavy metal standards set for domestic and foreign foods.

국내 유통 중인 콜라겐 제품 120건을 대상으로 중금속 4종(납, 카드뮴, 비소, 수은) 함량에 대해 조사하였다. 수은은 금아말감화법을 이용한 수은분석기로 분석하였고 납, 카드뮴, 비소는 ICP-OES를 이용하여 분석하였다. 검사 결과 납의 평균 함량은 0.097±0.055 mg/kg이었고 건강기능식품, 기타가공품, 음료류, 과·채가공품에서 각각 평균 0.108±0.052mg/kg, 0.084±0.053 mg/kg, 0.131±0.047 mg/kg, 0.149 mg/kg 농도로 검출되었다. 카드뮴의 평균 함량은 0.026±0.011 mg/kg이었으며 검출된 제품은 모두 건강기능식품이었다. 비소의 평균 함량은 0.097±0.048 mg/kg이었고 건강기능식품, 기타가공품, 과·채가공품에서 각각 평균 0.091±0.055 mg/kg, 0.133 mg/kg, 0.086 mg/kg 농도로 검출되었다. 수은의 평균 함량은 0.0025±0.0016 mg/kg으로 건강기능식품, 기타가공품, 과·채가공품, 캔디류에서 각각 평균 0.0012 mg/kg, 0.0028±0.0018 mg/kg, 0.0013 mg/kg, 0.0031 mg/kg 농도로 검출되었다. 중금속 기준·규격이 있는 음료류(납 0.3 mg/kg, 카드뮴 0.1 mg/kg) 및 캔디류(납 0.2 mg/kg)는 모두 기준 이하로 검출되어 적합하였다. 기준·규격이 없는 제품도 국내외 식품의 중금속 기준과 보고된 식품 중금속 함량과 비교하였을 때 비교적 안전한 수준이라고 판단되었다.

Keywords

References

  1. Shoulders M.D., Raines R.T., Collagen structure and stability. Annu Rev Biochem., 78, 929-958 (2009). https://doi.org/10.1146/annurev.biochem.77.032207.120833
  2. See H.J., Kim Y.S., Park S.J., Yang J.O., Lee S.A., Kim H.J., Synergistic effect of improving skin hydration by administration of milk ceramide and low molecular fish collagen complex. J. Korean Soc. Food Sci. Nutr., 50, 219-225 (2021). https://doi.org/10.3746/jkfn.2021.50.3.219
  3. Subhan F, Hussain Z, Tauseef I, ,Shehzad A, Wahid F, A review on recent advances and applications of fish collagen. Food Sci. Nutr., 61, 1027-1037 (2021).
  4. Kim H., Jeon B.R., Lee H.J., Chung D.K., Evaluation of the skin moisturizing efficacy of a collagen peptide isolated from fish scales using HaCaT keratinocytes. J. Korean Soc. Food Sci. Nutr., 49, 454-461 (2020). https://doi.org/10.3746/jkfn.2020.49.5.454
  5. Hong H., Fan H., Chalamaiah M., Wub J., Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives, Food Chem., 301, 125222 (2019)
  6. Kim J.K., Lee J.H., Yang M.S., Seo D.B., Lee S.J., Beneficial effect of collagen peptide supplement on anti-aging against photodamage. Korean J. Food Sci. Technol., 41, 441-445 (2009).
  7. Asserin, J., Lati, E., Shioya, T., Prawitt, J., The effect of oral collagen peptide supplementation on skin moisture and the dermal collagen network: evidence from an ex vivo model and randomized, placebo-controlled clinical trials. J. Cosmet Dermatol. 14, 291-301 (2015).
  8. Matsuda, N., Koyama, Y., Hosaka, Y., Ueda, H., Watanabe, T., Araya, T., Irie, S., Takehana, K., Effects of ingestion of collagen peptide on collagen fibrils and glycosaminoglycans in the dermis. J. Nutr. Sci. Vitaminol. 52, 211-215 (2006). https://doi.org/10.3177/jnsv.52.211
  9. Ministry of Food and Drug Safety, (2021, June 2). Retrieved from https://impfood.mfds.go.kr/CFBBB02F02/getCntntsDetail?cntntsSn=284244 (2020)
  10. Lee, H.Y., Approval of functional ingredient of health/functional foods in Korea. Food Ind. Nutr., 18, 1-7 (2013).
  11. Ministry of Food and Drug Safety (MFDS). Health functioal Food Code (2021)
  12. Ministry of Food and Drug Safety (MFDS). Korean Food Code (2021)
  13. Food information statistics system, Statistics on production performance by food item. Retrieved from https://www.atfis.or.kr/statistics/M003000000/main.do?category=subject#. (2018).
  14. Jang, J.S., Kwon, M.J., Kim, M.H., Park, J.S., Lim, S.S., Kwon, S.S., Song, S.M., Yeo, E.Y., Hong, S.H., Kim, J.I., Om, A.S., Other processed products, monitoring and the exposed dose assessment of heavy metal, the illegal compounds. J. Fd Hyg. Safety., 30, 35-42 (2015). https://doi.org/10.13103/JFHS.2015.30.1.35
  15. Lee, M.J., Jeong, N.H., Preparation and availability analysis of collagen peptides obtained in fish scale. J. Korean Oil Chemists' Soc., 26, 457-466 (2009).
  16. Subhan, F., Ikram, M., Shehzad, A., Ghafoor, A., Marine collagen: An emerging player in biomedical applications, J. Food Sci. Technol., 52, 4703-4707 (2015). https://doi.org/10.1007/s13197-014-1652-8
  17. Kim, H.Y., Kim, J.C. Kim, S.Y., Lee, J.H., Jang, Y.M., Lee, M.S., Park, J.S., Lee, K.H., Monitoring of heavy metals in fishes in Korea -As, Cd, Cu, Pb, Mn, Zn, total Hg-. Korean J. Food Sci. Technol., 39, 353-359 (2007).
  18. Jeong, J.Y., Jung, Y.K., Hwang, M.S., Jung, K.K., Yoon, H.J., Prioritizing management ranking for hazardous chemicals reflecting aggregate exposure, J. Fd. Hyg. Safety. 27, 349-355 (2012). https://doi.org/10.13103/JFHS.2012.27.4.349
  19. ICH Steering Committee, ICH harmonised tripartite guideline-Validation of Analytical Procedures: Text and Methodology Q2(R1), pp. 11-12 (2005).
  20. Ministry of Food and Drug Safety (MFDS), Guidelines on standard procedures for preparing analysis methods. Korea (2016).
  21. Codex Alimentarius Commission, Codex general standard for contaminants and toxins in food and feed (CODEX STAN 193-1995), (2019).
  22. Ministry of Food and Drug Safety (MFDS), Food heavy metal standards and standards reevaluation report. Cheongju, Korea (2017).
  23. Hwang, Y.O. and Park, S.G., Contents of heavy metals in marine fishes, sold in Seoul. Anal. Sci. Technol., 19, (2006).
  24. Back, E.J., Kim, M.G., Kim, H.J., Sung, J.H., Lee, Y.J., Kwak, S.H., Lee, E.B., Kim, H.J., Lee, W.J., Lee, M.J. and Oh, J.G., Report of Gyeonggi-do institute of public health and environment, 38-51 (2022).
  25. Public Health Service Agency for Toxic Substances and Disease Registry: Toxicology profile for arsenic, public health service agency for toxic substances and disease registry, U.S. DHHS, Atlanta, Georgia, (2007).
  26. Paik, M.K., Kim, W.I. Yoo, J.H., Kim, J.K., Kim, M.J., Im, G.J., Hong, M.K., Om, A.S., Trends of arsenic maximum levels on agricultural commodities and processed agricultural products. J. Fd. Hyg. Safety. 25, 16-23 (2010).
  27. Lee, J.Y., Lee, M.J., Eong, I.H., Cho, Y.S., Sung, J.H., Baek, E.J., Lee, E.B., Kim, H.Y., Park, K.H., Yoon, M.H., A study on heavy metal contamination and risk assessment of seaweed and seaweed products. J. Fd. Hyg. Safety. 34, 447-453 (2019). https://doi.org/10.13103/JFHS.2019.34.5.447
  28. Lee, H.J., Shim, J.Y., Oh, H.S., Jang, M.R., Lee, Y.A., Lee, R.K., Kim, M.A., Lee, S.M., Cho, T.Y., Kang, H.I., A study on heavy metal contents in processed foods and their safety evaluations. Korean J. Food Sci. Technol., 44, 21-27 (2012). https://doi.org/10.9721/KJFST.2012.44.1.021
  29. No, K.M., Kang, K.M., Baek, S.L., Choi, H., Park, S.K., Kim, D.S., Monitoring of heavy metal content in alcoholic beverages. J. Fd. Hyg. Safety. 25, 24-29 (2010).
  30. Choi, H., Park, S.K. and Kim, M.H., Risk assessment of mercury through food intake for Korean population. Korean J. Food Sci. Technol., 44, 106-113 (2012). https://doi.org/10.9721/KJFST.2012.44.1.106